Culinary Specialist

4 weeks ago

Miami, Florida, United States Royal Caribbean Group Full time

KEY RESPONSIBILITIES

All tasks and responsibilities are to be executed in alignment with Royal Caribbean International's Gold Anchor Standard, SQM policy, corporate recipe standards, and onboard public health safety protocols, including HACCP guidelines and environmental safety policies.

In line with Royal Caribbean International's commitment to Anchored in Excellence, every employee is expected to maintain a professional and courteous demeanor at all times. This includes both physical and verbal interactions with guests and fellow shipboard staff.

1. Timeliness and Presentation: Each culinary team member is required to report to their designated workstation punctually, dressed in accordance with Royal Caribbean International's standards, which includes a clean uniform, name tag, chef's hat, apron, hair net for female employees, and appropriate safety footwear.

2. Collaboration and Planning: Works closely with the assigned station head, typically the Chef de Partie or Sous Chef, to discuss the day's meal requirements and service timelines. Participates in food ordering and cost management to minimize waste and overproduction. Reviews the menu to assess food and time needs for optimal efficiency.

3. Sanitation and Safety: Adheres to HACCP and onboard sanitation standards at all times, ensuring that all food served and prepared is safe for consumption. Maintains logs for food temperatures and other required documentation, and learns about onboard public health protocols to prevent outbreaks.

4. Teamwork: Collaborates effectively with team members and provides guidance to new employees, fostering a positive work environment and helping them acclimate to their roles.

5. Equipment Operation: Operates all kitchen equipment in accordance with company standards, adjusting settings as necessary and reporting any malfunctions to the station head for prompt repair.

6. Cleanliness and Maintenance: Ensures the cleanliness of all utensils and equipment in their designated area, reporting any damaged items immediately. Responsible for proper storage and handling of equipment to prevent accidents.

7. Food Handling: Responsible for retrieving food items from storage and delivering them to various outlets. Practices proper waste management and recycling protocols.

8. Food Preparation: Organizes and prepares ingredients according to recipes, including soups, salads, sauces, and desserts. Evaluates food quality through sensory analysis and ensures correct cooking temperatures.

9. Versatile Cooking: Works across various kitchen stations, preparing a range of food items through different cooking methods including baking, grilling, and sautéing.

10. Multitasking: Engages in various food preparation tasks such as washing, peeling, and cutting ingredients, as well as butchering proteins.

11. Presentation: Assembles and garnishes food items according to corporate recipe standards, ensuring uniformity and quality in presentation.

12. Safety Awareness: While working at company destinations, maintains awareness of safety protocols and emergency procedures, ensuring a safe environment for guests and colleagues.

13. Waste Management: Aims to minimize food waste by planning and utilizing previous meal records for efficient production.

14. Cleaning Protocols: Cleans workstations before and after food preparation, following onboard cleaning procedures to maintain hygiene standards.

15. Health Monitoring: Engages in ergonomic practices and reports any health concerns to supervisors promptly.

16. Attendance and Initiative: Understands and adheres to time and attendance policies, taking proactive steps to manage workload and avoid unnecessary overtime.

17. Additional Duties: Performs other related responsibilities as assigned by supervisors or management, contributing to the overall success of the culinary team.

QUALIFICATIONS

Minimum requirements for hiring, language proficiency, and physical capabilities.

Hiring Requirements:

· Completion of a culinary apprenticeship or equivalent experience.

· A minimum of 3-4 years of experience in a high-volume kitchen environment, such as a 4 or 5-star hotel or restaurant.

· Proficient in culinary fundamentals and knife skills.

· Strong understanding of food safety and sanitation practices.

· Familiarity with international culinary ingredients and techniques.

· Ability to operate standard kitchen equipment effectively.

· Capacity to work collaboratively in a diverse team setting.

· Effective communication skills.

· High school diploma or equivalent education preferred.

· Basic computer skills are advantageous.

Language Requirements:

· Proficient in spoken and written English for effective communication with guests and team members.

· Ability to understand and follow written procedures.

· Knowledge of additional languages such as Spanish, French, or German is preferred.

· Basic arithmetic skills are necessary.

Physical Requirements:

Regularly required to stand, walk, and use hands for various tasks. Must have the ability to lift and move up to 50 pounds and participate in emergency procedures.

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